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Food research international
Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science
Food research international

Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

0963-9969

Food research international/Journal Food research internationalSCIEI
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    Polysaccharide from Aloe vera gel improves intestinal stem cells dysfunction to alleviate intestinal barrier damage via 5-HT

    Zhang, DuoduoChen, KunyingYu, YongkangFeng, Ruting...
    1.1-1.14页
    查看更多>>摘要：Metabolites of dietary fibers which consist of non-digestible carbohydrates (usually as plant-based polysaccharides) exert many benefits on gastrointestinal health. Previous studies proved that polysaccharides can change intestinal metabolic pathways, increase metabolite levels and alleviate intestinal inflammation. Our previous studies have shown that polysaccharide from Aloe vera gel (AGP) alleviated intestinal barrier dysfunction. However, whether intestinal protective function of AGP was related to metabolites need further exploration. Therefore, the effects of AGP on intestinal metabolites and the relevant mechanisms for subsequent mitigation of intestinal damage was investigated in this work. Metabolomics analysis results showed that AGP promoted tryptophan metabolism to 5-hydroxytryptamine (5-HT). Intriguingly, antibiotics treatment decreased the expression of tryptophan hydroxylase 1 (TPH1) in the intestinal epithelium of mice, and TPH1 inhibitor (PCPA) down-regulated 5-HT level in colonic contents, proving that AGP up-regulated TPH1 expression in the intestinal epithelium by restoring intestinal microbiota homeostasis, thus promoted the intestinal tryptophan metabolism to 5-HT. Combination of bioinformatics analysis of RNA-sequencing (RNA-Seq) in mice colon and the reported relationship among "5-HT, Htr4 (one of the 5-HT receptors), Kit+ goblet cells, canonical Wnt pathway and intestinal stem cells (ISCs)" guided the confirmation of related mechanism in intestinal organoids (IOs) that 5-HT regulated ISCs function and intestinal barrier via Htr4-Kit-Wnt3 axis. Overall, AGP promoted 5-HT production to alleviate intestinal injury. This study revealed the effects of polysaccharides on intestinal health, which was critical and may provide new insights for the reasonable selection of dietary fiber to prevent intestinal inflammation and maintain intestinal function.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Characterization of aroma active compounds and microbial communities in spontaneously fermented Vitis quinquangularis wines

    Li, SiqiRao, ChuanyanZang, XiaominYang, Ying...
    1.1-1.13页
    查看更多>>摘要：This study comprehensively investigated volatile compounds and microbial communities of spontaneously fermented Vitis quinquangularis wines from the Guangxi production regions. The aroma profiles of V. quinquangularis wines were analyzed by GC-O-MS, GC-QQQ-MS/MS, and quantitative descriptive analysis. The wines exhibit predominantly fruity and floral notes, with contributions from esters and (E)-beta-damascenone. A distinctive and typical "green and earthy" aroma was observed, with contributions from C6 compounds and volatile phenols such as 1-hexanol, (E)-3-hexen-1-ol, hexanoic acid, 4-vinylguaiacol, eugenol, and isoeugenol. Metagenomics and culturomics analyses indicated that the dominant strains involved in the spontaneous fermentation process were Hanseniaspora opuntiae, Saccharomyces cerevisiae, Paenibacillus sp., Sphingomonas sp., and Bacillus sp. Additionally, microorganisms from sixteen generas, including Actinomycetospora and Ameyamaea, etc., along with six enzymes like EC 1.1.1.1 and EC 1.1.1.318, etc., were implicated in the production of the "green and earthy" aroma in V. quinquangularis wines.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Understanding food safety on sprouts and microgreens: Contamination routes, outbreaks and challenges

    Xavier, Isabella BassotoTavares, Jerfferson de L.Pontes, Edson Douglas SilvaMagnani, Marciane...
    1.1-1.14页
    查看更多>>摘要：The consumption of micro-scale vegetables, such as sprouts and microgreens, has become popular in recent years. Due to their high nutritional content and rapid production, they are becoming increasingly present in the diet. However, cultivation conditions, such as high humidity and high nutritional content, favor the development of pathogens, such as Salmonella enterica, Escherichia coli and Listeria monocytogenes. Thus, the factors that contribute to microbial contamination, and decontamination strategies were investigated in this review. Although many of these treatments have demonstrated potential in reducing microbial contamination, challenges, particularly in managing viral contamination and determining the long-term effectiveness of current approaches, remain. A critical approach is to develop more effective safety protocols and support the role of sprouts and microgreens as valuable components of a healthy diet. This will foster consumer confidence and support the continued growth of these foods.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Preparation, identification and potential mechanism of novel urate-lowering active peptide from hemp protein: From animal model to computer simulation

    Liu, Meng-QiZhao, Hong-FuZhao, Zi-YingZhang, Ying-Hua...
    1.1-1.16页
    查看更多>>摘要：This study examined the xanthine oxidase (XO) inhibitory potential of hemp protein hydrolysates, prepared using various proteases. The hydrolysate derived from neutral protease showed the strongest XO inhibition (IC50 = 0.99 +/- 0.31 mg/mL) and significantly reduced serum uric acid, creatinine, and urea nitrogen levels in hyperuricemia mice while enhancing renal histopathology. LC-MS/MS identified three novel XO-inhibitory peptides (AMRAMPDDVLAN, NNYNLPIL, KTNDNAWVSPLAG) with IC50 values ranging from 1.34 to 2.81 mM. Molecular docking and dynamics simulations revealed the binding mechanisms through interactions with key catalytic residues, such as Ser876, and the obstruction of the hydrophobic channel. These findings emphasize the hydrolysate and its bioactive peptides as promising candidates for controlling hyperuricemia.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Understanding freezing-induced changes in the protein and fat phases of aged Gouda cheese using Fourier transform infrared and Raman spectroscopy

    Digvijay, DigvijayHuppertz, ThomKelly, Alan L.Lamichhane, Prabin...
    1.1-1.12页
    查看更多>>摘要：Freezing and thawing are known to cause structural modifications in proteins and fats at a molecular scale. How these modifications affect the texture and functional attributes of cheeses is not fully understood. Thus, the impact of frozen storage (FrS: -18 degrees C, 3 months) and rapid freeze-thawing cycles (FTC: 1 to 5 cycles from -18 degrees C to 6 degrees C) on the proteins and lipids in aged Gouda cheese was investigated using attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy and Raman spectroscopy. Both FrS and FTC treatments significantly increased the n-sheet and n-turn structures compared to unfrozen control samples, while random structures were reduced significantly. However, FTC treatment caused significantly greater increases in n-sheets and a decline in random structures than FrS treatment. Raman spectroscopy indicated higher sensitivity for alpha-helices and n-turns, with notable differences in n-sheets and random coils as compared to infrared analysis. Also, repeated FTC treatment (3-5 cycles) induced structural stability in the polypeptide backbone. Repeated FTC treatment (3-5 cycles) also caused fat coalescence and increased fluidity in the hydrocarbon chain of lipids. This was supported by an observed increase in the fat pools in FTC (3-5 cycles) samples from confocal laser scanning micrographs and an increase in the melting and oiling-off properties. Principal component analysis on the second derivative of FTIR and Raman spectra clearly indicated the differences in FTC and FrS freezing treatments. The textural attributes of cheese had moderate positive and negative correlations with total n-sheet and random coils fraction, respectively. No correlation of functional attributes (melting and oiling-off) of cheese with protein secondary conformations could be found. Overall, this study explains how freezing affects the protein and lipid phases of cheese and how these changes influence its texture and functionality.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Unraveling the isomerization and extraction characteristics of ester-form astaxanthin originated from Haematococcus lacustris in supercritical CO 2 for practical applications of Z -isomer-rich astaxanthin production

    Ghosh, AntaraIto, MitsuyaNishida, YasuhiroHonda, Masaki...
    1.1-1.10页
    查看更多>>摘要：In recent years, the superior bioavailability and biological activity of astaxanthin Z-isomers have become evident, with their application being highly anticipated. Currently, thermal treatment remains the most commonly used method for inducing Z-isomerization in astaxanthin. However, this approach often requires the use of toxic solvents and catalysts to achieve efficient thermal isomerization. Here, we developed environmentally friendly processes for Z-isomerization of ester-form astaxanthin originated from Haematococcus lacustris utilizing the supercritical CO2 (SC-CO2) extraction process. Astaxanthin esters with a high ratio of Z-isomers (similar to 60 %) were successfully prepared without using toxic chemicals through three strategies: Z-isomerization via (i) high-temperature extraction, (ii) heating the extracted liquid, and (iii) heating the raw material before extraction. Furthermore, this study revealed that high-temperature treatment (>140 degrees C) of astaxanthin esters in SC-CO2 enhances the production of the valuable 9Z-isomer while also demonstrating that the solubility of geometrical isomers of astaxanthin esters in SC-CO2 is almost identical.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Direct assembly of tannic acid-based metal-phenolic networks at the oil-water Interface for emulsion stabilization

    Hu, XinnaMa, TaoPan, HaiboChen, Shiguo...
    1.1-1.11页
    查看更多>>摘要：Metal-phenolic networks (MPNs) combine the specific functionalities of metal ions with the high affinity of phenolic compounds, making them promising candidates for food emulsion engineering. Current research has primarily focused on using MPNs to modify exogenous stabilizers for enhanced emulsion stabilization, while the emulsifying properties and direct interfacial behavior of MPNs themselves have not been sufficiently elucidated. We employed a stepwise interfacial assembly strategy for MPNs-based emulsion stabilization: initial emulsion formation using tannic acid (TA), a common natural polyphenol, followed by in-situ formation of MPNs through metal coordination (FeIII, CuII, AlIII, and ZnII). The changes of the C-O group in the FT-IR and XPS spectra confirmed the charge migration from TA to metal ions and the formation of coordination bonds, demonstrating the successful formation of MPNs. A higher TA concentration (2.0 %) is conducive to forming larger MPNs structures, with the corresponding TA2.0/Fe-MPNs stabilized emulsions exhibited the best stability (from 231.30 nm to 275.54 nm after 21-day storage). The MPNs formed by TA and four selected metal ions were all successfully localized at the interface for emulsion stabilization, with superior stability during the 21-day storage period. Comparing MPNs constructed with different metal ions, TA/Zn-MPNs could form the densest interfacial adsorption layer up to 384.74 ng/cm2, approximately 2.33 times than that of TA/Fe-MPNs, suggesting their superior potential as effective emulsion stabilizers. This study provides foundational insights into the interfacial behavior and stabilization mechanisms of MPNs stabilized emulsions, offering guidance for the design of multifunctional food emulsion systems and expanding the application of MPNs in food industry.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Effects of whey on quality and differential metabolites of fermented camel jerky

    Li, JinHe, XigeChen, LuYu, Xueting...
    1.1-1.11页
    查看更多>>摘要：To explore the effect of whey on the quality of camel meat products, this study developed a whey-fermented camel jerky and examined the impact of whey addition on the quality of fermented camel jerky. The effects of whey existence on the basic characteristics and differential metabolites of fermented camel meat jerky during storage were systematically analyzed using gas-phase (GC) and non-targeted metabolomics techniques in this study. Results showed that the addition of whey had a synergistic effect on jerky, reducing pH, water activity and water content while increasing total amino acids, unsaturated fatty acid levels and PUFA/SFA ratio. Lipid, lipid-like molecules, amino acids, small peptides (dipeptides), and organic acids were differential metabolites in fermented camel jerky. Glycerophospholipid, amino acid and purine metabolism were the main pathways in whey assisted-fermented camel jerky to enhance the quality of fermented camel jerky. This research provides new insights for optimizing the fermentation process and the development of novel fermented meat products.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Influences of Lactiplantibacillus plantarum and Levilactobacillus brevis strain in simultaneous inoculation with Saccharomyces cerevisiae on the sensory and chemical profiles in chardonnay wine

    Vargas-Luna, C.Lecco, C. Ceppi deGodoy, L.Franco, W....
    1.1-1.14页
    查看更多>>摘要：Lactobacillus species, naturally present in the microbiota of grapes and wine, are gaining increasing attention in the wine industry due to their significant influence on the chemical and sensory profiles of wine. This study investigates the impact of two lactic acid bacteria strains-Lactiplantibacillus plantarum ML Prime and the native Levilactobacillus brevis BCV-46-on the fermentation of Chardonnay wines. Laboratory-scale fermentations were carried out with the simultaneous inoculation of Saccharomyces cerevisiae and each lactic acid bacteria strain. Both yeast and bacterial combinations successfully completed alcoholic and malolactic fermentation, respectively, without inhibitory interactions between the strains. The study revealed distinct variations in the chemical, volatile, and sensory profiles of wines. Wines inoculated with L. brevis showed higher levels of lactic and acetic acids, along with increased concentrations of esters, C6-compounds, aldehydes, sulfur compounds, ketones, and other volatile compounds, with 2-phenylethanol and phenethyl acetate being dominant. In contrast, wines fermented with L. plantarum were characterized by balanced acidity and higher concentrations of alcohols, dominated by isoamyl alcohol and acetate. The sensory profile demonstrated a clear relationship between volatile compounds and sensory characteristics. Chardonnay wines were defined by moderate notes of honey, creaminess, spices, citrus, tropical fruits, and herbs. Wines fermented with L. brevis exhibited pronounced floral, sesame, and solvent notes, whereas these attributes were less noticeable in wines fermented with L. plantarum, which were dominated by yeast-derived notes. These findings highlight the critical role of bacteria strain selection in optimizing the chemical composition and sensory qualities of wine.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    A novel glutathione-conjugates of deoxynivalenol biotransformation in vitro and the cytotoxic properties evaluation

    Zhang, HaosuZheng, SiyanZuo, YunhuiYu, Yuanshan...
    1.1-1.12页
    查看更多>>摘要：A significant research breakthrough involving deoxynivalenol (DON) has uncovered a critical link between Fusarium head blight (FHB) contamination and glutathione (GSH) in plants. This interaction leads to the formation of diverse structural products, facilitated by glutathione S-transferase (GST), which plays a pivotal role in supporting plants' innate defense mechanisms. In this study, we describe the synthesis of a single DON-10-GSH conjugate at 4 degrees C and investigate the in vitro binding of GSH and DON under varying experimental conditions. After reacting DON with GSH in our in vitro system at 4 degrees C for 6 days, we confirmed that the thiol group of GSH reacts with the C10 double bond of DON. Concurrently, the ketone group at C8 was reduced to a hydroxyl group, which subsequently underwent aldol condensation with the hydroxyl group at C15, forming the hemiketal product DON-10-GSH. Lower concentrations of GSH were found to be more conducive to the glutathionylation of DON at 4 degrees C, with the highest binding rate observed at pH 6.5. Notably, no reaction between DON and GSH was detected at 12 degrees C, 25 degrees C, or 37 degrees C. Cell experiments demonstrated that the transformed product exhibited significantly reduced toxicity to HepG2 and Caco-2 cells compared to DON, without compromising the integrity of the integrity of the Caco-2 cell barrier. Additionally, catalyzing the reaction with four distinct sources of GST (0.1 U/mL) for 4 days significantly increased the binding rate, with the most effective GST achieving 86 % binding of DON (20 mu g/mL) to GSH in vitro. The glutathione conjugation process utilizes the thiol group of GSH to couple with electrophilic sites on DON, enhancing DON's hydrophobicity and facilitating its passage through cell membrane. The resulting conjugate can then be excreted, effectively achieving detoxification. This study systematically explored the in vitro reaction between GSH and DON, examining various factors influencing their coupling efficiency and the toxicity of the resulting products. It also highlighted the potential of glutathione S-transferase (GST) as a novel and effective approach for DON detoxification, underscoring its catalytic role in this process. These findings are of paramount importance for developing innovative strategies to mitigate DON contamination in grains and their processed products, thereby contributing to enhanced food safety.
      原文链接:
    • NETL
    • NSTL
    • Elsevier